Lemon and almond cake

No matter if you've always loved to cook or you have chosen up it as a spare time activity during quarantine, we'd venture a guess which you're watching out for new recipes to use . After all, becoming creative at your kitchen can be a great and worthwhile means to devote time.

We've gathered most of the very most adored , highest ranked Lemon and almond cake within our site. It is the best of the Very Best!

We have piled up the most useful recipes . They truly are our most loved, rated and commented 5-star recipes from our huge local community, all in one place. The apps, mains, desserts and much even more are ensured yummy!

How to make Lemon and almond cake

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 0:40
  • Total Time : 1:10

Ingredients

  • 1 1/2 cups self-raising flour, sifted
  • 100g packet ground almonds (almond meal)
  • 3/4 cup caster sugar
  • 3 eggs, at room temperature
  • 1/2 cup olive oil
  • 2 lemons, rind finely grated, juiced
  • 1/4 cup whole blanched almonds
  • Lemon syrup
  • 1/2 cup caster sugar
  • 1 lemon, juiced

Method

  • Step 1 Preheat oven to 180C. Grease a 5cm deep, 18cm square (base) cake pan. Line base and sides with baking paper, allowing a 2cm overhang.
  • Step 2 Combine flour, ground almonds and sugar in a large bowl. Beat eggs, oil, lemon rind and 1/2 cup lemon juice in a jug. Add to flour mixture and stir until well combined. Pour mixture into pan. Arrange blanched almonds on top. Bake cake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean.
  • Step 3 Make lemon syrup Combine sugar and 1/4 cup lemon juice in a small saucepan over medium-low heat. Stir until sugar has dissolved. Increase heat to medium and bring to the boil. Boil gently for 3 minutes.
  • Step 4 While cake is still warm in pan, pierce top between almonds using a bamboo skewer. Drizzle with lemon syrup. Allow cake to cool completely in pan. Cut into slices and serve.

© Copyright 2020 Get Recipe Book - All Rights Reserved